![Butternut squash bisque garnished with sunflower seeds and rosemary sprigs](https://cdn.statically.io/img/www.allrecipes.com/thmb/dxFHbW8V2FqzUjM0jjIR9zif2Gw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/55451butternut-squash-bisque4x3-748fc93379824214a18d92e2d80fc7dd.jpg)
Ingredients
-
1 tablespoon canola oil
-
1 tablespoon unsalted butter
-
½ cup diced onion
-
4 cups peeled and cubed butternut squash
-
¾ cup diced carrots
-
3 cups vegetable stock
-
salt and ground black pepper to taste
-
ground nutmeg to taste
-
½ cup heavy cream (Optional)
Directions
-
Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
-
Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
-
Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts (per serving)
248 | Calories |
18g | Fat |
22g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 248 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 9g | 46% |
Cholesterol 48mg | 16% |
Sodium 820mg | 36% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 5g | |
Protein 3g | 5% |
Vitamin C 32mg | 36% |
Calcium 104mg | 8% |
Iron 1mg | 7% |
Potassium 635mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.